Sweet Potato Cinnamon Roll Cake

If you love the combination of warm spices, gooey sweetness, and that perfect balance of soft and slightly crispy, then Sweet Potato Cinnamon Roll Cake is the dessert you didn’t know you were waiting for! Imagine a fluffy, moist cake packed with cinnamon swirls, all infused with the rich flavor of sweet potato. Topped with a silky, sweet glaze, this cake is an absolute showstopper. Trust me, every bite is like the best cinnamon roll you’ve ever had—only even better because it’s in cake form!

Why You’ll Love Sweet Potato Cinnamon Roll Cake

Comfort in Every Bite:

This cake has the perfect cozy vibes. It’s a true comfort food, combining all the best flavors of fall in a soft, spongy cake. The sweet potato adds a subtle earthiness, while the cinnamon rolls’ swirls give you that warm, spice-filled sweetness that makes you feel all kinds of cozy.

Easy to Make:

While this cake looks fancy, it’s surprisingly simple to put together. No need for yeast or rolling dough; it’s more of a quick-and-easy cinnamon roll meets cake situation. So, you can enjoy the flavor of a cinnamon roll without the fuss!

The Sweet Potato Twist:

Sweet potato is the secret ingredient here—it adds moisture and depth to the cake, making it extra tender and flavorful. It’s a perfect autumn twist on a classic cinnamon roll.

Showstopping Appearance:

With its cinnamon swirls and golden-brown edges, this cake looks as good as it tastes. It’s the kind of dessert that has everyone asking, “What’s in that cake?” It’s perfect for any celebration or just because you deserve a treat!

Versatile:

Perfect for breakfast (yes, I said breakfast!), brunch, or dessert, this cake works for any time of day. It’s just sweet enough to feel like a treat, but not so sugary that you feel guilty about starting your day with it.

Ingredients in Sweet Potato Cinnamon Roll Cake

Let’s break down what makes this cake so special. It’s made with ingredients you probably already have in your kitchen, and the combination is magical:

Sweet Potato:

The hero of the cake! It adds a subtle sweetness and moisture, making the cake ultra-tender. Plus, it gives the cake that beautiful orange hue.

All-Purpose Flour:

The base of the cake, giving it structure and a soft texture. You’ll want to use all-purpose flour for the perfect crumb.

Baking Powder:

Helps the cake rise and gives it that light, fluffy texture.

Ground Cinnamon:

Cinnamon is the star of the swirl, giving it that warm, comforting spice that makes this cake irresistible.

Sugar:

A little sugar to sweeten the cake just right. It balances the spiciness of the cinnamon and brings out the sweet potato flavor.

Eggs:

Eggs help bind the ingredients together and contribute to the cake’s moisture and fluffiness.

Butter:

Butter makes everything better! It adds richness to the cake, ensuring every bite is soft and flavorful.

Milk:

Milk brings moisture to the cake batter, giving it that perfect consistency and lightness.

Vanilla Extract:

Vanilla adds that warm, aromatic undertone to the cake, enhancing all the other flavors.

Brown Sugar:

For the cinnamon swirl, brown sugar adds that deep, molasses-like sweetness that contrasts perfectly with the cake’s soft texture.

Pecans (optional):

If you’re a fan of nuts, chopped pecans add crunch and an earthy flavor that pairs perfectly with the sweet potato and cinnamon. But they’re optional if you want to keep it nut-free.

(Note: Full measurements are provided in the recipe card below.)

Instructions

This cake is easy to make, and it all comes together in no time. Let’s dive in:

1. Preheat Your Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake comes out easily.

2. Mix the Wet Ingredients:

In a large bowl, combine the sweet potato puree, eggs, milk, butter, and vanilla extract. Stir until the mixture is smooth and well-combined.

3. Add the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the cake’s texture.

4. Prepare the Cinnamon Swirl:

In a small bowl, mix together the brown sugar and cinnamon. This will be your swirl for the cake.

5. Assemble the Cake:

Pour the cake batter into the prepared pan and spread it out evenly. Then, sprinkle the cinnamon-sugar mixture over the top of the cake batter. Using a butter knife or skewer, gently swirl the cinnamon mixture into the cake to create those beautiful cinnamon ribbons.

6. Bake the Cake:

Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly firm to the touch.

7. Prepare the Glaze:

While the cake is cooling, prepare the glaze. In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the cake once it has cooled slightly.

8. Serve and Enjoy:

Cut the cake into squares and serve! The sweet potato, cinnamon, and glaze will make your taste buds dance. Enjoy every delicious bite!

Nutrition Facts

Servings: 12
Calories per serving: 320
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 160mg
Total Carbohydrates: 44g
Dietary Fiber: 3g
Sugars: 24g
Protein: 3g
Vitamin A: 120%
Vitamin C: 4%
Calcium: 6%
Iron: 8%
Potassium: 250mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

How to Serve Sweet Potato Cinnamon Roll Cake

This cake is amazing on its own, but here are a few ideas to elevate your experience:

With a Cup of Coffee:

Pair a slice of this cake with a hot cup of coffee or tea. The spiced cake and cinnamon flavor go perfectly with a warm drink.

With Ice Cream:

Top a slice with a scoop of vanilla or cinnamon ice cream for a more decadent treat. The creamy ice cream is a perfect contrast to the soft, spiced cake.

For Breakfast:

Yes, this cake is good enough for breakfast! The sweet potato makes it feel wholesome, while the cinnamon-sugar swirls make it feel like a special treat to start your day.

Topped with Whipped Cream:

Add a dollop of freshly whipped cream on top of a warm slice for extra richness and a bit of indulgence.

Additional Tips

Sweet Potato Tips:

For best results, use cooked sweet potato puree. You can easily cook sweet potatoes by roasting them until tender, then mashing them up. Canned sweet potato puree also works fine if you’re short on time.

Adjust the Spice Level:

If you love more cinnamon flavor, feel free to add an extra teaspoon to the batter or cinnamon swirl mixture. You can also add a pinch of nutmeg for an extra warm spice.

Make Ahead:

You can prepare the cake a day ahead of time. Just store it covered at room temperature, and drizzle the glaze on before serving.

Nut-Free Option:

If you prefer, leave out the pecans. The cake will still be delicious and nut-free!

Storage:

Store leftover cake in an airtight container for up to 3 days at room temperature. You can also freeze individual slices for up to 2 months. Thaw before serving.

FAQ Section

Q1: Can I use sweet potato from a can?
A1: Yes! Canned sweet potato puree works just as well as homemade. Just make sure it’s 100% sweet potato, with no added sugar or spices.

Q2: Can I make this cake gluten-free?
A2: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one that’s a 1:1 substitute for regular flour.

Q3: Can I make this cake ahead of time?
A3: Yes, you can make the cake the day before. Just let it cool completely before storing it in an airtight container.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for up to 2 months.

Q5: Can I add other spices to this cake?
A5: Absolutely! You can add a pinch of nutmeg, ginger, or even cardamom to enhance the spice profile and make the cake even more flavorful.

Q6: Can I double the recipe?
A6: Yes! If you want a larger cake, feel free to double the recipe and use a larger baking pan. Just be sure to adjust the baking time as needed.

Q7: Can I use a different type of sugar for the swirl?
A7: Brown sugar works best for the swirl, but you can use white sugar if that’s what you have. It will still taste great, but brown sugar adds a deeper flavor.

Q8: Can I top this cake with frosting instead of glaze?
A8: Sure! If you want a thicker, creamier topping, you can frost the cake with cream cheese frosting or buttercream. Just keep in mind that the glaze gives it a lighter, less sweet finish.

Q9: How do I know when the cake is done?
A9: The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. If it’s too wet, continue baking for a few more minutes.

Q10: What other nuts can I use instead of pecans?
A10: Walnuts or almonds would also work well in this recipe if you prefer different nuts or want to switch things up!

Conclusion

This Sweet Potato Cinnamon Roll Cake is a true treat for the senses! It’s cozy, comforting, and bursting with flavor. Whether you enjoy it for breakfast, as a snack, or for dessert, it’s a guaranteed hit with family and friends. So, grab those sweet potatoes, get baking, and indulge in this soft, spiced, and perfectly sweet cake—you won’t regret it!

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